Apple Pumpkin Soup Recipe
Apple Pumpkin Soup Recipe photo by Taste of Home

Apple Pumpkin Soup Recipe

Publisher Photo
Relish autumn’s color and flavors right in your bowl with this creamy, golden soup from Spearville, Kansas field editor Pat Habiger. Just blend the ingredients and chill overnight. “For a treat, serve in hollowed-out small pumpkins,” suggests Pat.
TOTAL TIME: Prep: 50 min. + chilling Cook: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 50 min. + chilling Cook: 10 min.
MAKES: 12 servings

Ingredients

  • 2 cups finely chopped peeled tart apples
  • 1/2 cup finely chopped onion
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 4 cups chicken broth
  • 3 cups canned pumpkin
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon each ground cinnamon, nutmeg and ginger
  • 1 cup unsweetened apple juice
  • 1/2 cup half-and-half cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup equals 100 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 389 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly.
  2. In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight.
  3. Just before serving, transfer soup to a large saucepan. Cook over medium heat for 5-10 minutes. Stir in the apple juice, cream, salt and pepper; heat through. Yield: 12 servings (about 2 quarts).
Originally published as Apple Pumpkin Soup in Taste of Home October/November 2007, p9

Nutritional Facts

3/4 cup equals 100 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 389 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Apple Pumpkin Soup

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (1)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
Reviewed Nov. 3, 2013

I was very excited to make this recipe because I really like pumpkin and apples. But unfortunately, I will not be making this one again. My family of four, 2 adults and 2 small children, did not care for this at all. I think I will try to make something with the leftovers though, maybe a quick bread or some muffins.

MY REVIEW
Reviewed Jan. 18, 2012

Been making this for several years without the onion. I just thought it was better without it. winter squash works well in place of pumpkin.

MY REVIEW
Reviewed Nov. 15, 2011

Great unique taste for the holidays. I have made it several times and even the kids love it!

MY REVIEW
Reviewed Aug. 28, 2010

This was pretty good. I like it, but I thought it was kind of thick. But I guess that's how it's supposed to be. It's a great autumn food.

MY REVIEW
Reviewed Jan. 7, 2010

Good, but I added a dollop of sour cream and some parmesan cheese when I served it to make it great!

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